Ingredients:
*about 6 cups of long beans, washed and cut into 2" pieces
2 tablespoons ghee
1 teaspoon black mustard seeds
1/4 teaspoon yellow asafoetida powder
1/2 teaspoon ground black pepper
1/2 t sugar
salt
1/3 cup roasted peanut powder
1/2 cup finely grated fresh coconut
DIRECTIONS:
1. Boil the beans in lightly salted water until they are cooked but not mushy. Drain, rinse with cool water, drain again. Allow to cool.
2. Chaunce in the ghee the mustard seeds in a heavy pan over moderate heat until the seeds crackle. Add the asafoetida and saute momentarily. Pour the chaunce over the beans.
3. Toss in the black pepper, salt (as desired), sugar, peanut powder, and grated fresh coconut with the beans. Offer at room temperature.
*I never saw long beans in the mainland U.S. but maybe check Asian grocers.
